Provencal cuisine is called sunny for a reason. She breathes aromas of herbs, generously uses olive oil, thick meaty tomatoes, olives and allspice garlic. Simple and hearty rural dishes in Provence have taken on a new dimension, as they generously absorbed the traditions of Italian and North African cuisine. Even a simple stew in this French province is prepared in a special way.
It is necessary
-
- 3/4 cup plus 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 chicken
- weighing about 1.5-2 kg
- 1/4 cup olive oil
- 1 head of onion
- 1 clove of garlic
- 1/2 cup dry white wine
- 1 can of chopped tomatoes (350 g)
- 1/4 cup each chopped fresh parsley and fresh basil leaves
- 1 cup large black pitted olives
Instructions
Step 1
Wash and dry the chicken. Remove skin and cut into pieces. Combine 3/4 cup flour, pepper and salt in a tight plastic zip bag. Place a few pieces of chicken in a bag, close the zipper and shake vigorously. Take out the pieces, boned in flour and spices, and put them in a bowl. Treat all cut poultry this way.
Step 2
Heat a large skillet over medium-high heat. Pour olive oil into it. Wait for it to smoke. Lay out the chicken and fry for 4-5 minutes on each side, until golden brown. Remove the pieces and place them on paper towels to get rid of excess grease. It is most convenient to turn over and remove the chicken with the help of special tongs. Prepare a heavy, thick-walled stew pan. Transfer the chicken pieces to it. Make a sauce.
Step 3
Peel and dice the onion. Chop a clove of garlic. Fry the onion and 2 tablespoons of flour in a deep skillet over medium heat. Cook, stirring occasionally, for 10 minutes, until the onions are browned. Add the garlic and sauté everything together for another 2-3 minutes, remembering to stir. Pour in the wine and stir, gently scrubbing with a spatula along the bottom and edges of the pan to remove any crispy crusts. Increase heat to high and add tomatoes. Simmer, stirring occasionally, for 10-15 minutes, until the sauce thickens. The authentic recipe uses fresh, fleshy tomatoes that must be scalded, peeled and diced. But if you do not have the opportunity to buy ground juicy tomatoes, then it is better to take canned ones.
Step 4
Pour the sauce into the roasted chicken saucepan. Cover and simmer over low heat for 3 to 8 hours, until the chicken is tender and the meat begins to flake off the bones. Serve the stew hot, garnished with parsley, basil and whole olives.
